Loaded Baked Potatoes with Greek Yogurt & Turkey Bacon
Fluffy baked potatoes with crispy skins, loaded with sharp cheddar, turkey bacon, broccoli and tangy Greek yogurt instead of sour cream. A build-your-own favorite.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese. Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 medium Russet potatoes
- 1 tsp Extra-virgin olive oil
- 4 slices Turkey bacon
- 1/2 cup Shredded sharp cheddar
- 1/2 cup Plain Greek yogurt
- 2 cups Broccoli florets
- 2 Green onions, sliced
Directions
- Heat the oven to 425°F. Scrub the potatoes, prick with a fork, rub with oil and salt and bake 50 to 60 minutes until tender. (Or microwave 8 to 10 minutes, then crisp in the oven 10 minutes.)
- Cook the turkey bacon in a skillet until crisp, then chop.
- Steam the broccoli for 4 minutes and chop small.
- Split the potatoes, fluff the insides with a fork and fill with broccoli, cheddar, bacon, a spoon of yogurt and green onions.
Calorie breakdown
Potato 165 · cheddar 57 · turkey bacon 35 · yogurt 16 · broccoli 15 · olive oil 10 · green onion 2
💡 Lighter tip: Make it dinner by adding 3 oz shredded chicken or chili per potato (about 125 calories).
Helpful for this recipe
Potato baking rackShop on Amazon →Stainless steamer basketShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →